This Vegan Gluten Free Sandwich is very healthy and tasty. It is easy to cook. I hope you enjoy it! Yum!

Ingredients

• White Bean & Artichoke Spread
• 1 small stick celery, roughly chopped
• 4 artichoke hearts (this is just under the amount you’d typically get in a 398ml tin)
• 1¼ cup cannellini beans, rinsed and drained if from a tin (a little less than a 398ml tin)
• 1½ teaspoon Dijon mustard
• 1½ teaspoon apple cider vinegar
• 1 tablespoon olive or avocado oil
•½-1 teaspoon sea salt
• Black pepper to taste

To Serve (optional)

• Slices of your favourite bread (use gluten-free if needed)
• Slices of tomato
• Salad leaves
• Thinly sliced purple cabbage or red cabbage sauerkraut
• Grated carrot
• Alfalfa sprouts

Creamy, fresh, sweet, and tangy, this Vegan Goat Cheese Salad with Strawberries and Pecans has it all! This entree salad comes together in under 30 minutes and is sure to impress your family and your guests.

Ingredients

• 5 oz greens
•1 batch vegan goat cheese
• 2 cups fresh strawberries, quartered or diced
• 1 cup cucumber, sliced or diced
• ¼ cup pecans, optional
• Vegan Strawberry Tahini Dressing, as needed

Instructions

1. First make your batch of vegan goat cheese. Crumble up your pressed tofu and mix it with the ingredients I mention in that recipe.
2. After you’ve mixed everything up, set it aside for the flavors to meld and let’s work on the salad.
3. Add washed and spun or dried greens to a large bowl. Cut them into smaller pieces with kitchen shears if you wish.
4. Add chopped strawberries, cucumbers, and pecans to the salad.
5. Finally, add in your vegan goat cheese crumbles and drizzle on some of that delicious dressing and enjoy!
6. Store dressing and salad separately. If you used delicate greens like I did, your salad may wilt after a day or two in the fridge. The goat cheese itself and the dressing will each last up to 5 days in the fridge. It’s the greens and the cut berries that won’t last. If you keep all the ingredients separate and just mix as much salad as you’d like that day, you can enjoy it for many days.

When you need a recovery drink, or you just want something besides plain water to nourish and hydrate your body, this Berry Spinach Smoothie will gladly fill that role.

Ingredients

• 2 cups frozen spinach
• 1/2 cup frozen blueberries
• 2 cups unsweetened almond milk
• 2 table spoons of EatGoodFeelGood Chocolate
Blueberry Protein Powder
• 1 cup ice cubes

Instructions

1. Add all ingredients to a high powered blender.
2. Blend until smooth, adding a bit of water if necessary to help.
3. Enjoy immediately.

This Keto Thai Veggie Salad is packed with all the flavors of the Far East with a lot less baggage from carbs and added sugars.

Ingredients

• 4 cup Shredded Cabbage
• 1 cup Seedless Cucumber thinly sliced
• 1 cup Carrots julienned
• ½ cup Mini bell peppers yellow and
Orange bell peppers
• ½ cup Radishes
• 1 Jalapeno
• 1 cup Red Onion
• ¼ cup Scallions
• 1 tbsp Sesame Seeds

Spicy Thai Dressing

• ½ cup Peanut Butter or Almond Butter
• ¼ cup Avocado Oil
• 2 tbsp Sriracha
• 2 tbsp Soy Sauce
• 1 tsp Rice Wine Vinegar
• Juice of one lime w/ zest
• ½ tsp Salt
• ½ tsp Chinese Five Spice
• 2 tbsp Choczero Maple Flavored Syrup Optional

Instructions

1. Using a mandoline with the julienne blade carefully slice all the veggies as thin as you like. Place in a large bowl and set aside to prepare the dressing.
2. Blend all of the dressing ingredients together until smooth.
3. Pour the dressing over the veggies and toss to combine. Garnish with scallions and sesame seeds. Chill for 30 minutes before serving

The gorgeous verdant color of this invigorating Keto Minty Green Smoothie is matched by refreshing flavor and creamy texture.

Ingredients

• 2 cups baby spinach
• 1 avocado, chopped
• 2 table spoons of EatGoodFeelGood Chocolate Mint
Protein Powder
• 1½ cups unsweetened almond milk
• 1/4 cup fresh mint leaves
• 1 cup ice cubes

Instructions
In a blender, combine all the ingredients. Blend on high until very smooth. Pour into 2 glasses and serve.

This warm, nutrient-dense Vegan Keto Tofu Noodle Soup is easy to make and very adaptable.

Ingredients

• 1 tbsp olive oil
• 1/2 block ~7oz/~200g sprouted tofu, cubed
• 2 large stalks ~130g celery, sliced
• 1 large ~75g carrot, sliced
• 2 cups ~140g shredded cabbage
• 1 7- oz 198-g package shirataki noodles
• 2 cups vegetable broth
• 1 cup water
• 1 tbsp poultry seasoning blend or seasoning of
choice
• 1 tsp fresh grated ginger
• 1 tsp crushed garlic

Garnish suggestions

• salt and pepper to taste
• scallions
• parsley
• chives
• additional grated ginger

Instructions

Add all ingredients to your instant pot or other pressure cooker, stir to mix around a little bit. Close the IP, making sure the vent is set closed as well, and set to pressure cook on high for 5 minutes. Let the instant pot vent naturally before carefully removing the lid. Seasoning with salt and pepper and garnish as desired

Notes

Cook time does not include instant pot venting time. To cook this on the stovetop, combine all ingredients in a lidded pan and cook on medium-low heat for 20-25 minutes, until vegetables are tender.

This weeks recipe is Thai coconut soup . IT is delicious and also delightfully low in carbs recipe . this recipe is a vegetarian dish. Enjoy this creamy soup recipe any time of the year!

Ingredients
• 1 tablespoon Olive oil
• 1 tablespoon Ginger paste
• 1 teaspoon Thai red curry paste
• 1 Can Coconut milk
• 1 tablespoon Swerve brown sugar substitute
• 8 ounces Sliced mushrooms
• ½ Medium onion chopped
• 1 tablespoon Lime juice
• Salt to taste
• Cilantro chopped for garnish

Instructions
1.Heat the olive oil in a pot or deep sided skillet over medium heat.
2. Add the ginger paste and curry paste to the oil and saute until fragrant.
3.Reduce the heat to a simmer and add in the mushrooms and onions. Simmer until the vegetables have softened.
4.mix very wel for 5 minutes.
5. Add salt to taste and garnish with chopped cilantro before serving.

This weeks recipe is vegan and packed with flavour, protein and easy to digest keto Zucchini noodles.

A deliciously healthy change to your regular pasta dishes and without the bloating! Try Something new and enjoy !!

Pesto zoodles with sun-dried tomato dish is gulten free.
It’s a light yet satisfying meal perfect for a weeknight dinner or a weekend lunch. with flavors!

Ingredients

• 1 cup basil pesto
• 1/2 cup sun-dried tomatoes
• 2 tablespoons olive oil
• Salt
• Pepper
• 4 medium zucchinis
• sautéed 1/4 cup soft tofu

Instructions

1.Spiralize the zucchinis into noodles and set aside.
2. Heat olive oil in a large pan over medium heat.
3. Add the zucchini noodles and cook for 2-3 minutes.
4. Stir in the pesto and sun-dried tomatoes, and cook for another 2 minutes.
5. Season with salt and pepper, and serve warm.

Mulligatawny is a richly flavoured soup, spiced with curry powder and thickened with rice. Perfect for a cold day, serve with a dollop of tangy sour cream.

Ingredients
•25g/1oz butter
•1 tbsp sunflower oil
•1 large onion, finely chopped
•2 garlic cloves, chopped
•2 medium carrots, cut into 1.5cm cubes
•2 celery sticks, thinly sliced
•1 medium sweet potato, peeled, cut into cubes
•1 eating apple, peeled, quartered, cut into cubes
•1 tbsp medium curry powder
•1 vegetable or chicken stock cube (low-salt is best)
•1 tbsp mango chutney
•100 g/3/1/2 oz basmati rice
•100 g/3/1/2 oz natural yoghurt or soured cream
•fresh coriander or flat-leaf parsley, to garnish
•salt and freshly ground black pepper

Instructions

Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks.
Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour over the boiling water . mix to combine. pour into the pan, and strip in the tomato puree ang mango chuteny. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes,stirring occasionally . Cook until the vegetables are tender.

While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.

When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.

Add enough water to give a good consistency, (about 150-250 ml/51/2). Heat the soup for 3-4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.

Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.

Happy Solar Eclipse Day!

A day of high earth energies, manifestation and positivity.

Today is a great day to write down your goals, sit in meditation and remember our gratitudes.

Tapping into these high earth energies propels us forward to make any positive life changes that we want to make and to create the happiest future for ourselves.

Ingredients
• Vegetable Broth, Bouillon Or Consomme 4 cup
• Celery Stalks, 2 medium – stalk – 7 1/2″ to 8″ long
• Cauliflower Florets by Flavorite 2 cup
• Olive Oil 2 tablespoon
• Garlic 1 clove
• Cabbage 1 cup
• Onion ½ medium – 2 1/2″ diameter

Instructions
Step 1: Heat the olive oil in a large saucepan or Dutch oven over a low/medium heat. While the oil is heating, thinly slice the onion and garlic and roughly chop the celery. Add the onion, celery and garlic to the saucepan. Sweat the vegetables gently for 3-4 minutes until softened and fragrant.

Step 2: While the vegetables soften, roughly chop the cabbage. Add the chopped cabbage and cauliflower florets to the saucepan/Dutch oven. Stir everything together well to combine. Cook gently for 2-3 minutes more just to soften the cabbage and cauliflower a little.

Step 3: Add the vegetable stock to the saucepan. Stir to combine and bring up to a gentle boil. Reduce the soup to a simmer and continue to cook for a further 7-8 minutes, until the vegetables have softened. You may wish to add a little salt or pepper to the soup. This will depend on the level of seasoning already in your stock.

Step 4: Remove the saucepan from the heat. Carefully use a handheld stick blender to process the soup until completely smooth. Alternatively, let the soup cool a little then transfer to a free-standing blender to process. Do not put boiling hot soup directly into a free-standing blender. Serve the soup hot. If you would like to add a further boost of fats, drizzle with extra virgin olive oil. Be sure to adjust your macros to account for these changes.